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A wedge of lemon cheesecake served on a white ceramic plate with a vintage silver fork.
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Lemon Cheesecake

If you have a lemon lover in your life, you've gotta make them this easy lemon cheesecake recipe! So creamy, with tons of sunny citrus flavor!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Chill Time:3 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: best lemon cheesecake recipe, how to make lemon cheesecake, lemon cheesecake, lemon cheesecake recipe
Servings: 12 slices
Calories: 492kcal

Ingredients

  • 11.2 ounces shortbread cookies
  • 1 tablespoon lemon zest (zest of one lemon)
  • 5 tablespoons unsalted butter melted
  • 24 ounces cream cheese (3 8-ounce bricks), softened
  • 1 cup granulated sugar
  • 1/4 cup heavy whipping cream
  • 3 tablespoons cornstarch
  • 4 eggs large
  • 1 egg yolk large
  • 1/4 cup lemon juice (juice of 2 lemons)
  • sweetened softly whipped cream (optional garnish)
  • additional lemon zest (optional garnish)
US Customary - Metric

Instructions

  • Place the shortbread cookies and zest in the bowl of a food processor and pulse to fine crumbs.
  • Pour in the melted butter and toss with a fork to combine.
  • Transfer the mixture to a greased, parchment-lined 9-inch diameter cake pan.
  • Press the crust into an even layer over the bottom of the pan.
  • Using an electric mixer fidded with the paddle attachment, stir the cream cheese, sugar, cream, and cornstarch together on low speed until smooth (approx. 2 to 4 minutes).
  • Scrape the bottom and sides of the bowl with a silicone spatula, then stir in the eggs one at a time, allowing each one to fully incorporate before adding the next.
  • Stir in the lemon juice, then pour the batter over the crust.
  • Preheat the oven to 400 degrees F and place the cake pan inside a larger pan filled 3/4 of the way with water.
  • Bake the cheesecake for 15 mintues, then turn the oven temperature down to 300 degrees F and continue to bake until the sides are set but the middle is still slightly wobbly (approx. 65 to 75 minutes).
  • Turn off the oven, open the door slightly, and allow the cheesecake to cool slowly for one hour.
  • Garnish with 2/3 cup heavy whipping cream whipped to soft peaks with 1/4 cup powdered sugar, and more lemon zest, if desired.*

Notes

*Chill in the fridge for at least 2 hours before garnishing and slicing.

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 295mg | Potassium: 133mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 1104IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg